A home-cooked chicken dinner in a skillet can be on your dinner table in less than 30 minutes.
cup frozen bell pepper and onion stir-fry (from 1-lb bag)
cup Green Giant™ Steamers™ Niblets® frozen corn
cup Old El Paso™ Thick 'n Chunky salsa
can (15 oz) black beans with cumin and chili spices, undrained
package (9 oz) frozen cooked southwest-seasoned chicken breast strips
cups uncooked couscous
cup chopped fresh cilantro
Spray 12-inch nonstick skillet with cooking spray. Add stir-fry vegetables to skillet; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
Stir in corn, salsa, beans and frozen chicken. Heat to boiling. Reduce heat to low; cover and simmer about 5 minutes, stirring occasionally, until chicken is thoroughly heated (break up large pieces of chicken with spoon as mixture cooks).
Meanwhile, heat water to boiling. Stir in couscous. Remove from heat; cover and let stand 5 minutes.
Fluff couscous with fork; spoon onto serving plates. Top with chicken mixture. Sprinkle with cilantro.
If you don't have the stir-fry vegetables, use a combination of one or more colors of chopped bell peppers and onion to equal 1 cup.
For delicious handheld sandwiches, omit the couscous, spoon the chicken mixture onto flour tortillas and roll up.
Use your choice of mild, medium or hot salsa to make this dish as mild or spicy as you like.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- 3 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:4 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.